Baked Chicken Parmesan

A lightened-up classic family-favorite. Serve as a quick and easy weeknight meal in less than 30 minutes! Pair with an easy starch (I made a cheesey polenta) and a vegetable or salad (we snacked on edamame). Recipe courtesy of Cooking Light. Its delicious! Serves 4.

1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
1/2 cup tomato-basil pasta sauce
1/2 cup grated Parmigiano-Reggiano cheese
3/4 cup shredded part-skim mozzarella cheese

Preheat oven to 450. Set out 3 shallow dishes. Combine the first 3 ingredients in the first dish; place lightly beaten egg whites in the second; place panko bread crumbs in the third. Dredge one piece of chicken in the flour mixture. Then dip it in the egg whites; then dredge in the panko. Repeat with remaining chicken breast pieces.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.


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